Napoleon cake made from chopped dough with custard

10 servings

300 minutes

The 'Napoleon' cake made from chopped dough with custard is a true masterpiece of European cuisine, known for its multilayered texture and delicate creamy flavor. The history of this dessert dates back to the times of Napoleon Bonaparte when such layered pastries symbolized triumph and sophistication. Crispy layers made from chopped dough perfectly complement the velvety custard, creating a harmonious blend of lightness and richness. This cake impresses with its ability to absorb cream, becoming especially soft and melting in the mouth after several hours of soaking. Napoleon is often decorated with crumbs from leftover layers, adding an extra textural twist to the dessert. Ideal for festive occasions and cozy family evenings, it remains an unchanging symbol of celebration and pleasure.

Energy value per serving

• Calories: 821
• Proteins: 10.6g
• Fats: 45g
• Carbohydrates: 94.1g

Ingredients

• Wheat flour: 5.5 glass
• Chicken egg: 2 pc
• Butter: 500 g
• Salt: 0.5 tsp
• Water: 0.5 glass
• Sugar: 1.5 glass
• Vanillin: pinch
• Milk: 2 glass

Cooking steps

1. Pre-chill the butter thoroughly.

   Required ingredients:

   • Butter: 500 g

2. Chop 4.5 cups of flour with 400 g of chilled butter until a crumbly mixture forms.

   Required ingredients:

   • Wheat flour: 5.5 glasss
   • Butter: 500 g

3. Knead the dough with salted water from the obtained mass.

   Required ingredients:

   • Water: 0.5 glass
   • Salt: 0.5 teaspoon

4. Divide the prepared dough into 7 parts, cover, and place in the refrigerator for 2 hours.

5. Roll each part into a flatbread 3–4 mm thick, and prick the dough every 5–7 cm with a fork to prevent large bubbles.

6. Bake at 200 degrees for about 15 minutes until light golden color, set aside to cool.

7. For the cream, beat 2 egg yolks with 1.5 cups of sugar, add 0.75 cups of flour + milk and vanilla, and continuously stir (otherwise lumps will form) over low heat until thickened. Shortly before finishing, add 100 g of butter and cool. IMPORTANT! Do not let the cream burn or boil; otherwise it will have a burnt taste or won't thicken.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 1.5 glass
   • Wheat flour: 5.5 glasss
   • Milk: 2 glasss
   • Vanillin:  pinch
   • Butter: 500 g

8. Spread cream on the layers, trimming and leveling the edges beforehand, and sprinkle the top layer of the cake with the remaining crumbs.

9. It's best to let the cake soak for 5-6 hours.

10. READY! :)